2 cups of shredded, cooked chicken breast
1-cup cooled white or brown rice
1 cup washed and drained black beans
1 cup of corn kernels (dry, canned, or frozen).
1 diced red bell pepper
1/2 finely chopped red onion
1 cup halved cherry tomatoes
1 diced avocado
1/4 cup finely minced fresh cilantro
1 cup of cheddar cheese, shredded
Serving slices of lime
Olive oil, 1/4 cup
Lime juice, 2 tablespoons
2 minced garlic cloves
1 teaspoon of cumin, ground
1 tablespoon of chilli powder
Paprika, 1/2 teaspoon
Pepper and salt as desired
Shredded chicken, cooked rice, black beans, corn, diced red onion, cherry tomatoes, diced avocado, chopped cilantro, and shredded cheddar cheese should all be combined in a big bowl.
Mix the dressing with the salad in the big bowl.
Make sure the salad is evenly coated with the dressing by gently swirling.
If necessary, add extra salt, pepper, or lime juice after tasting the salad.
Transfer the salad to a serving dish once thoroughly combined and seasoned.
For a flavour boost, serve lime wedges with the Mexican chicken rice salad.
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